New Orleans Red Beans and Rice I

Red beans and rice is an emblematic dish of Louisiana Creole cuisine, (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly Andouille , and Tasso ham are also frequently used in the dish. It is an old custom from the